Single (and cooking) in the City

Food, life, love, and fun recipes



Can’t Choose Between Land and the Sea

Oh no! This is turning into a monthly post blog <insert sad face here>. And I have no good excuses, because there are NEVER any good excuses for NOT making your own meals.

All preaching aside, tonight’s dinner was particularly memorable and post-worthy, mostly because I thought the pictures came out pretty good. Vibrant… semi-ok composition… succulent… you can almost taste the images! (That might just be me, with the bad habit of attempting to eat photographs.)

What do you do when you turn into an incompetent decision maker? Seafood… or meat? Why not have it all?!

Rack of lamb, lobster, and roasted asparagus

Oh heck yea. You sear the lamb on both sides, then roast at 450 for 10 mins and 350 until it reaches desired level of doneness.

For me, that means if I can’t gnaw on it still twitching, I’ll take something closer to rare.

Lobster – bright red and ready to join the party after a 15 minute soak in the tub on the stove.


Sick in Bed on Sunday

With any bit of desire to frolick in a blizzard stamped out by a mysterious sickness which kept me in bed most of Sunday, I hobbled over to the kitchen every 30 minutes to stir the pot of homemade chicken soup.

Check out that gorgeous clear brown color – a good sign of a delicious Chinese style chicken soup. Also ridiculously simple.

Only a few ingredients – chicken, dried mushrooms, dried goji berries, napa cabbage, and daikon. I love using dried mushrooms because their concentrated flavor really adds to the chicken soup. Daikon is not something my mom would normally toss into chicken based soup, but I had a craving for the soft texture of it, and goji berries add a bit of sweetness.

Chinese Chicken Soup

  • fresh chicken
  • ginger, 2 slices
  • scallion, 1 stalk (do scallions come in stalks?)
  • 2 handfuls of dried shitake mushrooms
  • couple handfuls of dried goji berries
  • 1 daikon, peeled and sliced 1/2″thick
  • napa cabbage

Rinse the chicken and submerge in pot full of water. When it comes to a boil, pour it out, and submerge the chicken in a fresh pot of water. Add ginger and scallion, bring to a boil. Skim fat occasionally, and add mushrooms, daikon and goji berries. Allow the soup to simmer for about an hour, then add cabbage when you are almost dying of hunger. (Cabbage doesn’t need to be cooked for all that long.)

The soup was so magical, I was cured the next day! Just in time to dress up my cat in an elf costume while bumming around at home on a snow day.

The Life of Leftovers

Approximately 31 days ago… I had hot pot at home. You probably will not remember this because 1) it was 31 days ago, 2) i didn’t post it on my blog, 3) …it was 31 days ago.

It was good, but there was a TON of sliced beef and lamb leftover (since we didn’t give it adequate time to defrost and was only able to peel the top couple of slices off). Back into the fridge it went, until I correctly defrosted it for a 2nd round of hot pot a week later. With still more beef and lamb left, we marinated it and let it sit in the fridge for a later meal…

Yakisoba – the night we lit the Christmas tree! Chock full of veggies, Kel did an excellent job making sure there was stuff I would want to eat in it, besides the chunks of meat and soba. However, even though it was our 3rd attempt at using up the leftover meat, there was still a clump of it sitting in a bowl in the fridge… until last night…

4th attempt! Mixed in with cauliflower, onions, and tomato… it had a slightly funky taste. Good or bad, I’m not sure but hey! Still alive…

My First Real Christmas Tree

As the title of the post states: FIRST REAL LIVE CHRISTMAS TREE EVER! IN THE APT! How awesome!! It smells like funky holiday goodness.

In the parking lot of Rite Aid, picking up the teeny tiny tree from two French speaking women who were hoisting, chopping, wrapping, and selling some pretty gigantic trees all on their own. They’re so awesome.

It’s a work in progress tree… still need to get lights!

Dinner later that night was a quick marinated short rib and cabbage. The marinade of sesame oil, soy sauce, red pepper flakes, onion, scallions, and sugar was supposed to sit on the meat overnight, but being a terrible planner, it was tossed together 30 minutes before I started to get hungry. Under-marinatedness aside, the sugar added a nice caramelization to the meat, which was pan seared to the perfect done-ness.

Short Rib Marinade

  • 1-1/2 cups of soy sauce
  • 1/4 cup of sesame oil
  • 1/4 cup of sugar
  • 3 scallions, chopped
  • 5 cloves of garlic, chopped
  • 1/2 an onion, sliced
  • 1/2 tsp of red pepper flakes

Stir together, coat and soak ribs. Heat pan, add ribs and cook for 2-3 minutes each side for medium rare. Garnish with toasted sesame seeds if you’re feeling fancy.

My Living Room Wine Bar

The lit up mannequin (wearing my Bjork swan dress costume) marks the official start of the holiday season!

There was no better way to relax after a gluttonous Thursday than with a home assembled plate of proscuitto (2 types), bresaola, 2 cheeses (unfortunately forgot the names), and rustic bread — all sourced from Eataly. Paired with one of my favorite types of wine – a sparkly Prosecco that I had fallen in love with at Convivio – the evening was decadent without leaving the couch.